 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This dish is great because you can add any additional veggies you like, making it your own Thai specialty! Ingredients:
2 tablespoons cornstarch |
1 tablespoon brown sugar |
1/4 teaspoon pepper |
1 can (14-1/2 ounces) reduced-sodium chicken broth |
2 tablespoons rice vinegar |
2 tablespoons reduced-sodium soy sauce |
2 tablespoons reduced-fat peanut butter |
1 pound boneless skinless chicken breasts, cut into 1-inch cubes |
2 teaspoons sesame oil, divided |
1 large onion, halved and sliced |
1 medium sweet red pepper, julienned |
1 cup sliced fresh mushrooms |
2 garlic cloves, minced |
2 cups hot cooked rice |
Directions:
1. In a large bowl, combine the cornstarch, brown sugar and pepper. Add broth; stir until smooth. Stir in the vinegar, soy sauce and peanut butter; set aside.
2. In a large nonstick skillet or wok, stir-fry chicken in 1 teaspoon oil until no longer pink. Remove and keep warm.
3. Stir-fry the onion and red pepper in remaining oil for 2 minutes. Add mushrooms; stir-fry 2-3 minutes or until crisp-tender. Add garlic; cook 1 minute longer.
4. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add chicken; heat through. Serve with rice. Yield: 4 servings.
|
|